Vegetable Frittata
Naomi Minahan
2 Tablespoons vegetable oil of
choice |
˝ cup chopped summer squash |
˝ cup chopped onion |
2 cloves garlic minced |
˝ cup chopped broccoli |
1 cup sliced mushrooms |
˝ cup chopped cauliflower |
a dash of each: crushed red pepper,
oregano, basil, and garlic granules |
10 eggs |
˝ cup grated Parmesan cheese
(optional) |
salt and pepper to taste |
|
1. In a 10 inch cast iron pan, saute onion with the vegetable
oil on medium heat until lightly caramelized. Add other vegetables and the
garlic sauté another 2 to 3 minutes. Turn heat down to medium low and add the
spices and cook 1 minute.
2. Whisk the eggs together. Beat in the cheese with a couple
tablespoons of water. Season with salt and pepper.
3. Turn the broiler on. Pour the egg mixture into the cast
iron pan with the vegetables. Cover with a lid and cook until frittata is set,
about 10 to 15 minutes. The top of the frittata will still be a little runny.
Remove lid and finish cooking in the broiler until top is lightly brown. Cut
into pie shape and serve.